Fluffy and Crispy Melon Bread

Name: Fluffy and Crispy Melon Bread
Cuisine: American
Ingredients: 130 grams Bread (strong) flour; 20 grams Cake flour; 4 grams Salt; 15 grams Sugar; 15 grams Butter; 12 grams Skim milk; 100 ml Milk; 3 grams Dry yeast; 90 grams Cake flour; 15 grams Butter; 30 grams Granulated sugar; 30 grams Egg

cookpad.japan @cookpad_jp

I created this recipe because I simply wanted to make melon bread.

When you dust the cookie dough with cake flour, it will be easier to handle.
Make lines on the cookie dough without cutting through so that you won't see the bread dough. For 5 melon bread buns. Recipe by Nahomin

I created this recipe because I simply wanted to make melon bread.

cookpad.japan @cookpad_jp

I created this recipe because I simply wanted to make melon bread.

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Ingredients

Bread dough:
130 gramsBread (strong) flour
20 gramsCake flour
4 gramsSalt
15 gramsSugar
15 gramsButter
12 gramsSkim milk
100 mlMilk
3 gramsDry yeast
Cookie dough:
90 gramsCake flour
15 gramsButter
30 gramsGranulated sugar
30 gramsEgg

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Steps

1

Put the bread dough ingredients in a bread maker, and wait until the 1st proofing is done. If you are kneading with your hands, refer tofrom Step 1 to Step 11.
2

[Cookie dough] Cream the butter with a spatula, adding the granulated sugar, until the mixture becomes fluffy and white.
3

Add the egg and mix until the mixture becomes smooth.
4

Add the cake flour, mix, and roll into a ball.
5

Cover with plastic wrap, and let it sit for about 30 minutes in the fridge.
6

When the dough is ready, divide into 5 portions (60-65 g each). Arrange on a baking sheet, and let them sit for about 10 minutes.
7

Divide the cookie dough into 5 portions (30 g each), and roll out with a rolling pin.
8

Form the bread dough into balls again, and place the seams up on the cookie dough, then wrap them one by one.
9

Brush with water and sprinkle with granulated sugar.
10

Make lines, and let them proof for the 2nd time for 30 minutes at 35-40℃.
11

Bake in the preheated oven for about 13 minutes at 200℃ and you're done!